Farfalle with Chicken, Porcini Mushroom and Swiss Chard


4 to 6 servings
Farfalle with Chicken, Porcini Mushroom and Swiss Chard
1 cup low-sodium chicken broth low-sodium chicken broth1
1 ounce dried porcini mushrooms porcini mushrooms, dried1
Kosher salt kosher salt1
1 pound farfalle pasta farfalle pasta1
3 tablespoons extra-virgin olive oil extra-virgin olive oil3
1 large or 2 small shallots, sliced shallots1
1 teaspoon freshly ground black pepper freshly ground black pepper1
One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch piecesswiss chard1
1 cup mascarpone cheese, at room temperature (8 ounces) mascarpone cheese8
2 store-bought rotisserie chicken breasts, diced into ½-inch pieces to yield 2 cups of meatrotisserie chicken breasts2


Farfalle with Chicken, Porcini Mushroom and Swiss Chard
Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.

Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.

Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.

Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
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